Directions

1. Extract tamarind from a small lemon sized ball ( I boil the requisite tamarind and salt before hand for easy extraction).

2. Heat Kadai. Add sesame oil. Temper with mustard seeds, channa dal, toor dal ( 1 tsp each), few red chillies, a pinch of methi ( 1/4 tsp), curry leaves. Once this splitters, lower the heat. Add asafoetida.

3. Add small onions and garlic. Saute.

4. Lower the heat. Add 4 tbsp of @mylaporekitchens vatha Kuzhambu podi / puli Kuzhambu podi or masala Kaara Kuzhambu podi. All of these will work. You can even use our sambar podi. But flavours will differ with each if these podis.

5. Add 1 - 1.5 tbsp of rice flour ( for thickening). Don’t add too much. Give all of this a quick saute in the hot oil in which you have already done the tadka ( this part is crucial. If flame is still high, you may end up burning the powders). So lower or switch off if the Kadai is too hot.

6. Use one of the podis or a combo. You can also add red chilli powder for more heat. Experiment ! Ratio I go by is - one small lemon sized tamarind : 4 tbsp of podi.

7. After sautéing the podi, switch it back on and add tamarind water. Add salt. Add Jaggery. Let it all boil. When it starts to thicken , lower the heat. Saute the fresh manathakkali now in sesame oil. Add to the boiling kuzhambu. Let it all come together for not more than a couple of minutes. Switch off.